Potato-Poblano Taco
Chipotle Crema, Chihuahua Cheese, Gouda, Cheddar, Potato Spice, Potato Skins
Chef Rick Ortiz of Antique Taco | Chicago
Yield: 12 tacos
Adapted by StarChefs | June 2018
INGREDIENTS
Chipotle Crema:
¾ cup sour cream
¼ cup chipotles in adobo
2 tablespoons lemon juice
Salt
Potato Spice:
15 grams salt
10 grams ancho chile powder
6 grams smoked paprika
6 grams chipotle powder
6 grams garlic powder
4 grams ground black pepper
5 grams ground cumin
3 grams Mexican oregano, toasted and finely ground
Potato Skins:
Vegetable oil for deep fryer
Skins from 2 large russet potatoes, held in cold water
Tajín seasoning
Salt
To Assemble and Serve:
¾ cup vegetable oil
1 pound fingerling potatoes, cooked
1 cup medium-diced poblano peppers, sautéd until tender
Salt
1 cup Chihuahua cheese
½ cup shredded smoked Gouda
½ cup shredded sharp cheddar
12 fresh tortillas
½ cup thinly sliced green onion
METHOD
For the Chipotle Crema:
To a food processor, add all ingredients, seasoning with salt. Pulse until smooth. Cover and refrigerate.
For the Potato Spice:
In a bowl, combine all ingredients.
For the Potatoes and Poblanos:
Heat oil to 250°F. Drain potato skins, removing any excess water. from the potato skins. Fry skins until golden; drain. Transfer to a bowl with Tajín. Toss to combine and season with salt. On a sheet pan lined with parchment paper, spread skins to cool.
To Assemble and Serve:
Heat a large griddle to 350°F. In a 12-inch skillet over medium flame, heat oil. Crush the fingerling potatoes between your palm and a cutting board. Add crushed potatoes to the skillet and fry until potatoes are brown on one side. Sprinkle half the Potato Spice over potatoes, coating them. Flip potatoes and sprinkle with remaining Potato Spice. Add poblanos and season with salt. In a bowl, combine the cheeses and sprinkle little discs of the “tres queso” directly on the griddle, making 12 discs total. Immediately top each cheese disc with a tortilla and cook until cheese creates a cracker or crispy crust on the tortilla. Flip cheesy tortillas cheese-side-up on a serving platter. Divvy out the fried potato mixture onto the centers of the tortillas. Finish with Chipotle Crema, Potato Skins, and Scallions.
